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try this sorrel What it is Sorrel is a perennial herb in the buckwheat family (which also includes rhubarb). High in vitamin C, it was a common ingredient in medieval times, when it was eaten to prevent scurvy (citrus fruits weren’t widely available). The word sorrel is of Germanic origin, from sur, meaning sour. Its characteristic sourness comes from the presence of oxalic acid (which is also found in spinach). There are two varieties of sorrel, both of which are edible: garden sorrel, which has pointy, arrow-shaped leaves and a bracingly tart flavor, and French sorrel (shown on page 13), which is milder, with rounded leaves. How to buy and store it Choose bunches with smooth, tender, brightgreen leaves and soft, juicy-looking stems. To store, wrap sorrel in damp paper towels and refrigerate in a sealed plastic bag for up to three days. How to use it Sorrel adds a pleasantly tart note when combined with other greens in salads. Use it in place of parsley or basil for pesto, fold it into omelets, or add it to quiche. Sorrel also makes a delicious side dish for grilled fish or roasted chicken: Briefly sauté it in butter until just wilted (sorrel shrinks like crazy when cooked, so you’ll need a lot) and then sprinkle it with lemon zest and fleur de sel. Take care not to overcook it so it doesn’t lose its leafy texture and herbal aroma. If sorrel’s tang seems too assertive on its own, combine it with more mildly flavored greens like spinach or chard. Sorrel’s lemony, clean flavor is a natural in creamy soups (see the recipe below) and in tart sauces for rich fish like salmon and arctic char. It pairs well with sweet ingredients like peas, honey, and fruit as well as with peppery extra-virgin olive oil and fresh herbs like mint, parsley, basil, and thyme. —Evan Barbour and leek soup This take on the classic french cream of sorrel soup is packed with bright, lemony flavor. A garnish of sliced sorrel leaves adds an extra dose of tartness. yields about 4 cups; serves 4 to 5 chilled sorrel, potato, 1 tbs. unsalted butter 1 medium leek (white and light-green parts only), thinly sliced (about 1 cup) Kosher salt 2 small yukon Gold potatoes, peeled and cut into small dice (about 2 cups) 1 cup lower-salt chicken broth 4 oz. sorrel leaves, ribs removed; more for garnish 1 tbs. plain yogurt Freshly ground black pepper Melt the butter in a 4-quart pot over medium-low heat. Add the leek and a pinch of salt and cook until tender but not brown, 5 to 7 minutes. Stir in the potatoes and then add 3 cups of water, the broth, and 1 tsp. salt. Bring to a boil, cover partially, reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 12 minutes. Add the sorrel and cook until wilted, 1 to 2 minutes. Remove from the heat and let cool slightly. Purée the soup in a blender until smooth. Pour the soup into a medium bowl, cover, and refrigerate until completely chilled, about 4 hours. Whisk the yogurt into the soup and season to taste with salt and pepper. Serve garnished with thinly sliced or chopped sorrel leaves. —Melissa Pellegrino 14 fine cooking • june/ july 201 1 Photographs by Scott Phillips; food styling by Samantha Seneviratne